A great cheesecake lies in its texture. When you take a bite, you want it to feel rich, creamy, and silky smooth, not dense, grainy, or rubbery. Texture can make or break a cheesecake, and one baking technique plays a huge role in achieving that bakery-quality finish: the water bath. To see just how important a water bath really is, I decided to test it myself. Here is how I conducted the test: I baked two cheesecakes using the same recipe: cream cheese, sugar, and eggs. Both